Authentic homestyle Italian cooking leaves no room for waste—every scrap gets put to use. In this terrific torta, leftover rice and vegetables take on a delicious new life. It also works beautifully with cooked, diced potatoes in place of the rice.

Ingredients

6

tablespoons

olive oil, divided

2

medium

carrots, penny cut

1

medium

onion, chopped

1

large

clove garlic, minced

1

cup

chopped Italian flat-leaf parsley

1

teaspoon

salt, divided

1/2

teaspoon

dried Italian herbs, divided

2

cups

cooked rice (brown, wild or a combination of both), cooled

1

pound

green beans, steamed, cooled and cut into 1” pieces*

4

eggs, beaten

1

cup

grated parmesan cheese, divided

*If possible, use Italian Romano green beans found in good produce markets for best flavor.

Directions

Liberally grease the bottom and sides of a 13x9x2-inch baking dish with olive oil.

Heat 3 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until it sizzles.

Add the carrots and cook until almost tender.

Add the onion, garlic, and parsley to the carrots and sprinkle with ½ teaspoon of salt and ¼ teaspoon Italian herbs. Cook until the onions are translucent and the carrots are cooked through.